Tomatoes In Pickled Gravy

                                                   

             

Category:           Chutneys
Cooking time:    35 minutes


Ingredients:

1 kg Red tomatoes

2 cups Sesame seeds oil

2 tbsp Ginger-garlic paste

4 tsp Red chilli powder

3 pinches Turmeric powder

2 tbsp Vinegar

2 tbsp Onion paste

1 cup Tomato puree

Salt to taste.


For Powder:

2 tsp Cumin seeds

1 tsp Mustard seeds

10 Peppercorns

1/2 tsp Black cumin seeds

1/2 tsp. Carom seeds (ajwain)


Method:

1.  Dry-roast all the ingredients for the powder and grind into a fine powder.

2.  Cut the tomatoes into halves, removing the "eyes". Remove the seeds.

3.  Heat 3 tbsp of oil and fry the onion paste till it is golden brown.

4.  Add the ginger-garlic paste and fry for another 2 minutes.

5.  Lower the flame and add all the spices. Cook on a low flame for 3 - 4 minutes.

6.  Add 1/2 a cup of water and cook the masalas further for 3 - 4 minutes.

7.  Add another cup of water and the tomato puree and salt to taste.

8.  Bring the gravy to the boil and pour the remaining oil, a few tbsp at a time.

9.  Place the tomatoes gently over the gravy and allow these to simmer only for 3 - 4
     minutes so that  these are cooked, but not over cooked and soggy.

10. Serve as an accompaniment with the main course.

Tip:

Make sure you remove the seeds of the tomatoes.

..................................ENJOY YOUR DISH...................................

Kairi Gur ka Murabba

                                             

Category:           Chutney
Cooking time:    30 minutes


Ingredients: 

2 cups Raw mangoes (grated)

1 tsp Red chilli powder

1/2 tsp Tamarind pulp

2 cups Jaggery

1 tsp Cardamom powder

1 tsp Jeera powder (roasted)

3 Green chillies (slit in half)

Method:

1. Peel the raw mangoes (should be big in size) and grate in a bowl.

2. Combine the grated mangoes and the jaggery and leave it aside for an hour
    till the jaggery dissolves (quantity of jaggery depends on the sourness of
    the mangoes).

3. In a heavy bottomed pan, cook the mangoes and jaggery along with the green
    chillies and tamarind pulp over a low flame.

4. Cook till the syrup gets thicker (one string consistency) stirring to prevent it from
    sticking to the pan.

5. Once it reaches the right consistency, turn off the heat.

6. Add the cardamom powder and the roasted jeera powder, mix it well and let
    it cool.

7. Store it in a glass jar.

Tip:

You can store it for 5-6 months in the refrigerator.

............................................ENJOY YOUR DISH............................................

Mango And Dates Chutney

                                                   

                                                             
Category:           Chutneys
Cooking time:    30 minutes
Serves:               6


Mouth watering mango and dates chutney, which is easy to prepare and tastes yummy.
Can be used as dips with rotis.


Ingredients:

350 grams Green mangoes (chopped)

100 grams Sugar

150 grams Malt vinegar

60 grams Dates (chopped)

20 grams Raisins (chopped)

10 grams Ginger (chopped)

5 grams Garlic (chopped)

1 tbsp Red chilli powder

1/2 tsp Cinnamon powder

1/2 tsp Cumin powder

Salt to taste.

Method:

1. Place all the ingredients in a pot or pan and bring it to boil.

2. Let them be on a low flame for one and half hour.

3. Put into sterilized jar and seal when cools down.

Tip:

Pick the tangiest mangoes if you can. Tangiest mangoes the best taste giving you a perfect balance with the sweetness from dates.

.........................................ENJOY YOUR DISH.........................................

Sweet Papaya Chutney

                                         
Category:        Chutneys
Cooking time: 30 minutes
Serves:            4   persons


Chutney is most important part of  Indian cuisine. Chutney refers to miced foods,
usually made of coconuts. This delicious sweet, sticky and fruity chutney made
with papaya is very tasty.


Ingredients: 

100 grams Papaya

100 grams Pineapple

100 grams Capsicum (red)

100 grams Onion

100 grams Tomatoes

25 grams Ginger

100 grams Sugar

2 tbsp. White vinegar

1 Green chilly


Method

1. Peel papaya and pineapple.  Make small pieces of them.

2. Then cut the tomatoes, capsicum and onions.

3. Heat the pan and add sugar.  Pour equal quantity of water.

4. Boil this to thick syrup.

5. Add papaya, pineapple, tamato, green chilly and onion pieces to it.

6. Mix them well and boil it on low flame until it becomes thick paste.

7. After cooling the chutney, store it in a glass jar and can be refrigerated.

8. This sweet chutney can be served with chapati, puri or you can spread it on
    bread also.


Tip:

Once you add the papaya, pineapple, onion, and tomatoes make sure you stir
it continuously.

............................ENJOY YOUR DISH.....................................